Tao offering fusion fare at its best
Situated
by the Cinnamon Grand's poolside and tropical gardens, the Tao
restaurant is a tribute to the best of fusion fare. Though the Chefs at
the show kitchen cook up a storm, the rest of the experience promises an
experience laden with peace and tranquility. Striking that perfect
balance between place and palate, patrons can enjoy some literal food
for the soul.
As one sits in the elegant candle lit corners, surrounded by fauna
and fresh water ponds, with the soothing sound of rippling water, the
feel of the cooling breeze and the magnificence of the overhead sky,
there can be no dispute that this is Al-fresco dining at its best.
Choose from over 13 starters, including chicken satay with peanut
sauce and pineapple sambol, pan fried Hokkaido scallops drizzled with
green curry emulsion, fried tofu with lemongrass garlic and bell pepper,
Thai spiced chilled lobster tail with peach salsa and pepper aioli and
the Tao caser salad with curry dressing and spiced crisps, to name a
few.
Whet the appetite further with a crab meat soup served with
Vietnamese prawn spring roll or a cumin scented pumpkin bisque with
prawn dumplings, before relishing the mains, which includes seventeen
creations that provide a tranquil treat for the taste buds.
Try
the marinated pork chops with kang kung, peppered mash and wok fried
vegetables, Tao hopper combination with black pork curry, Moroccan
spiced loin of lamb with red wine jus and cauliflower cream, coconut
marinated grilled salmon pave with aromatic cous cous, lemongrass
marinated lamb cutlets with red tomato and onion mash, vodka and curry
leaf marinated sirloin of beef with pea risotto and mustard gravy or
sizzling duck and pan fried duck sausage of coriander mash and red curry
sauce, to mention a few. Vegetarians can chose from seven options,
including Asian spiced vegetable moussaka, wok fries assorted mushrooms
and kan kung in creamy pasta and vegetable tofu brochettes with cinnamon
soya sauce and nasi goreng.
The dessert menu provides options to provide the ultimate fulfillment
needed to ensure you leave fully satisfied and at peace with your dining
decision. The menu offers a passion crème brulee with honey roasted
pineapple and raspberry topping, whisky chocolate mousse topped with
candied orange peel and spicy fudge slice, shredded chocolate crepes
with berry ice cream and caramelized banana tart, warm chocolate ginger
pudding and sweet cream cheese and fresh strawberries in kirsch cream
with almond macaroon sticks and much more. End it off with a calming
herbal tea or choice of coffee before returning to the hubbub of real
life.
Thursday nights the Tao are extra special as a sensory culinary
voyage around the world in served up in a grand fusion feast, fit for
epicures.
Twenty four dishes comprising seven starters, three soups, seven main
courses and seven desserts, make one gratifying meal which blends the
exotic essence of the orient with the refined flavours of the west.
Notably, the Tao is famed for creating Sri Lanka's first 'Epicurean
menu', available every Thursday, between 7pm and 12 midnight. This
gastronomic journey entitles guests to a 50 percent off on selected
beverages. Tao is also home to a Margarita bar which offers nine
innovative flavours of drinks, to get your spiritual experience started!
A private tree house is also available should one require a more
intimate dining ambiance.
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